Savory Greek Sausage Stuffed Autumn Squash

By Babycatgrandma

Recipe type: DinnerAuthor: Katie KimballYield: 4-6

Ingredients

• 2-3 acorn and/or carnival squash
• 1/2-1 lb. sausage (we prefer spicy)
• 1 onion, chopped
• 1/2 green pepper, chopped
• 1/2 red pepper, chopped
• 2 large tomatoes, diced OR 1 15-oz. can diced tomatoes, drained
• 1-2 c. spinach (or more)
• 4 cloves garlic, pressed
• 1/4 tsp. pepper
• sprinkle of salt
• 1 Tbs. balsamic vinegar
• 1 c. shredded mozzarella cheese
• 1/4 c. Parmesan cheese
• 2-4 Tbs. butter
• 1 Tbs. feta cheese

Preparation

Step 1

Instructions
Wash, cut, and seed the squash.
Place face down in a 9×13” glass dish with some water at the bottom.
Bake at 400F for 20-30 minutes until skin is easily pierced with a knife and flesh is soft.
Brown sausage in a very large pan or shallow pot.
Drain grease if necessary.
Press garlic and set aside.
Add onion and peppers and saute until well cooked, about 5-8 minutes.
Add tomatoes and cook a few minutes; season with salt and pepper. Add spinach and garlic together, stir and cook 2 minutes or until greens are wilted.
Remove pan from heat.
Stir in vinegar, mozzarella and Parmesan cheeses until melted.
Turn the squash over but leave them in the glass dish.
Place 1/2-1 Tbs. butter and some salt and pepper in each squash.
Stuff squash with the sausage and cheese mixture, then top with feta.
(optional) Broil a few minutes to very lightly toast the feta.
Serve hot in the shell.
Serves 4-6.
Notes
FAQs
If using ½ pound sausage, what can I do with the rest? Save it in the fridge or freezer for awesome morning scrambled eggs (include the other halves of the bell peppers, too), super spaghetti with jarred sauce, or sausage bean and kale soup or this casserole.
If using 3 squash, just pump up the insides – a full pound of meat, whole peppers, etc.
My cheese is frozen. What do I do? Just leave the heat on under the pan for a minute or so, stirring constantly, until the cheese is melted.
Can I use kale or other leafy greens? Yes! At least, yes to kale. Others would probably be fine.

Read more at http://www.kitchenstewardship.com/2011/11/04/fall-recipe-connection-savory-greek-sausage-stuffed-autumn-squash/#lf3P48W9L1yVX5or.99